Turkish Fig Guacamole

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The sweetness of figs and the spiciness of chili flakes up the ante on the buttery avocado and, therefore, lends a ton of flavor to this guacamole. Plus, kids love the added texture of the chewy figs. This makes for a great afternoon snack, pre-dinner dip, or side dish.

This recipe yields 8 servings. 

INGREDIENTS

  • 4 large ripe avocados
  • 2 large limes, juiced (⅓ cup)
  • 1 teaspoon red chili flakes
  • ½ teaspoon sea salt
  • 1 cup chopped dried turkish figs
  • 4 large ripe avocados
  • 2 large limes, juiced (80 ml)
  • 2.8 grams red chili flakes
  • 3 grams sea salt
  • 170 grams chopped dried turkish figs

Directions

  1. In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined. 

  2. Serve in a chilled bowl. Top with extra chili flakes and extra dried fig pieces. Enjoy!

Tips

*The flesh of a cut avocado can turn brown due to oxidation, which happens when the fruit's enzymes are exposed to oxygen. We keep our guacamole tightly covered in the fridge to prolong the browning. 
*If you want to turn up the spice, add 1 teaspoon of cayenne pepper.

 

Nicaraguan Tacos

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These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

INGREDIENTS


  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 6 inches cut from green stem and chopped
  • 2 pounds ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • ½ cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • ¼ -½ cup olive oil
  • 2 avocados or guacamole

  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 15 cm cut from green stem and chopped
  • 1 kilogram ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • 60 -120 ml olive oil
  • 2 avocados or guacamole

Directions

  1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

  2. Add chopped leek and sauté until pieces soften.

  3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

  4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

  5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

  6. While the tortillas are warming, heat duck fat in second large skillet.

  7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

  8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

  9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

  10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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